Results 51 to 60 of about 15,159 (253)

The Effect of Nitrogen Gas Flushing on Intermediate Products Formation in Acidogenic Stage of Anaerobic Process of Cocoa Sweatings [PDF]

ITB Journal of Engineering Science, 2010
Cocoa is one of Indonesian-main plantation commodities. During the cocoa seed drying process, there are two types of waste that are cocoa pod and cocoa sweating.
Mindriany Syafila, Marisa Handajani, Adearty Prayascitra   +2 more
doaj   +1 more source

Market‐Based Nutrition Regulation and Adult BMI Dynamics in Latin America

Agribusiness, EarlyView.
ABSTRACT Market‐based nutrition policies, including interpretative labeling systems and taxes on sugar‐sweetened beverages (SSBs), have been widely adopted across Latin America to influence dietary choices and address rising obesity rates. While prior research documents change in food purchasing and product reformulation following these policies ...
Emiliano Lopez Barrera, Grace Melo
wiley   +1 more source

Not All Agreements Are Equal: Heterogeneous Effects of RTAs on Latin American Agri‐Food Exports, 1990–2019

Agribusiness, EarlyView.
ABSTRACT Since the final decade of the 20th century, Latin American countries have increasingly regarded the signing of regional trade agreements (RTAs) as a promising strategy for expanding their exports. Within this context, the main objective of this study is to assess the impact of RTAs on agri‐food exports in Latin America over the period 1990 ...
María‐Isabel Ayuda, Ignacio Belloc, Vicente Pinilla   +2 more
wiley   +1 more source

Utilization of unfermented cocoa powder and cocoa pulp juice for the development of a probiotic sorbet with bioactive properties

Applied Food Research
Cocoa and its derivatives are not only regarded as health-promoting ingredients but also serve as effective carriers for probiotic delivery due to their nutrient-dense composition and functional attributes. This study aimed to develop a probiotic sorbet (
Arriya Tadtan, Kamonchanok Tanukul, Supakit Chaipoot, Gochakorn Kanthakat, Wanalee Sangpimpa, Phatthamon Srichan, Gerry Renaldi, Rajnibhas Sukeaw Samakradhamrongthai   +7 more
doaj   +1 more source

The Influence of Common Language on the Trade of Wheat and Bakery Products

Agribusiness, EarlyView.
ABSTRACT This study examines whether sharing a common official language increases the probability that two countries engage in bilateral trade of wheat and bakery products. Using a binary choice framework applied to 54,780 country‐pair observations for 2023, probit and logit models of the extensive margin of trade are estimated, with a focus on whether
Felipe Durães do Nascimento Monteiro Barbosa, Dragan Miljkovic   +1 more
wiley   +1 more source

Food inflation pass‐through from agricultural imports in a small open economy

American Journal of Agricultural Economics, EarlyView.
Abstract This paper develops a new framework for quantifying cost pass‐through in a small open economy by estimating firm‐level markup responses to agricultural import price shocks. We show theoretically that markup adjustments depend on firms' reliance on imported inputs and demand curvature, generating heterogeneous inflationary effects across firm ...
Minseong Kang, Seungki Lee
wiley   +1 more source

Biomarkers of food intake for cocoa and liquorice (products): a systematic review

Genes & Nutrition, 2018
Background To unravel true links between diet and health, it is important that dietary exposure is accurately measured. Currently, mainly self-reporting methods (e.g.
Charlotte C. J. R. Michielsen, Enrique Almanza-Aguilera, Elske M. Brouwer-Brolsma, Mireia Urpi-Sarda, Lydia A. Afman   +4 more
doaj   +1 more source

Pracaxi Oil as a Potential Inhibitor of Fat Bloom

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli, Priscila Dayane De Freitas Santos, Thayná Torres Da Silva, Ana Paula Badan Ribeiro, Rosiane Lopes Cunha   +4 more
wiley   +1 more source

The Consumer Acceptance on Chocolate Drink Made from a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Beans

Coffee and Cocoa Research Journal, 2021
Cocoa is one of the plants in Indonesia that contains polyphenol compounds that act as antioxidants. The processing of cocoa into chocolate products generally causes a decrease in the number of polyphenols.
Laras Cempaka, Tubagus Emir Abdul Hakim, Wahyudi David   +2 more
doaj  

Influence of Fat Oil Binding Capacity on Shelf‐Life and Consumer Acceptance of a Chocolate‐Based Model System

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard, Farnaz Maleky, Silvana Martini   +2 more
wiley   +1 more source